Cucumber Avocado Watermelon Salad
A bright and refreshing cucumber watermelon salad with fresh basil and creamy avocado. It's the perfect side dish for a barbecue or light lunch on the patio.
Yield: 5 servings
Ingredients
- 2 1/2 cups uniformly cubed watermelon
- 1 small english cucumber, thinly sliced with a mandoline (I used this type of cucumber because it has fewer seeds and is less watery)
- 1 ripe avocado, scooped into small balls with a melon baller
- 3/4 teaspoon kosher salt
- juice of one lime
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly chopped basil
- freshly ground black pepper
- 1 to 2 tablespoons chili crisp (optional)*
Equipment
Instructions
- Prepare watermelon, cucumber, and avocado and place in a large bowl. Stir in 3/4 teaspoon kosher salt. Squeeze lime over the top and gently stir. (The lime will keep the avocado bright and green, in addition to adding flavor.)
- Then add olive oil, basil, pepper (and chili crisp if using). Gently stir and pour onto on a large plate.
- Finish with a few cracks of black pepper and torn pieces of basil to garnish! (Taste for salt and add more if needed.)
Notes
*I recently started making this recipe with the addition of chili crisp, a spicy condiment that is perfect to the sweet and salty flavors of this salad! It's totally optional, but you won't be disappointed if you like adding a little heat and crunch to your food. Start with 1 tablespoon and add more if you desire.